Lemon and Passion Fruit Drizzle Cake
This recipe will help you create a beautiful sponge with a fantastic zesty hit of lemon and passion fruit – the perfect accompaniment to a cup of afternoon tea in the summer sun.
Melt the margarine until it’s just soft, then add in the sugar, lemon juice, eggs and yogurt.
Mix the flour and lemon zest and gently fold the wet and dry ingredients together using a metal spoon until the flour is fully incorporated.
Line a loaf tin or oven proof dish. I prefer to use a deep-sided enamel baking tray approximately 20cm x 25cm lined with baking parchment.
Mix the flour and lemon zest and gently fold the wet and dry ingredients together using a metal spoon until the flour is fully incorporated.
Line a loaf tin or oven proof dish. I prefer to use a deep-sided enamel baking tray approximately 20cm x 25cm lined with baking parchment.
Spoon the cake mixture into the tin and cook at 160C for 50 minutes or until the cake is golden and the top springs back when you press the middle with your finger.
While the cake is cooking make the syrup. Place the sugar, lemon juice and the scraped out insides of the passion fruit into a sauce pan and bring to the boil. When the syrup is bubbling remove from the heat and leave to cool.
When the cake is cooked, leave it to one side for 20 minutes to cool. Then, using a fork, pierce the top of the cake to make lots of small holes and pour the syrup on top. The zesty sweet syrup should soak into the cake and because it’s not quite cold the sponge will soak up the syrup and you’ll get maximum flavour results.
